Lemon Pudding Cake – a delicious recipe with lemons, flour, salt, sugar, sugar, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F.
2
Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice.
3
Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl.
4
Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined.
5
Beat egg whites in another bowl with an electric mixer until they hold soft peaks.
6
Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks.
7
Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
8
Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes.
9
Transfer to a rack.
10
Serve warm or at room temperature.
373
kcal
Calories
10
g
Fat
61
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 large lemons, 1/4 cup all-purpose flour, 1/4 teaspoon salt, 3/4 cup sugar, plus, and more.
Yes, Lemon Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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